I use buttermilk in a lot of recipes: to make this week’s red velvet waffles, for a kick butt brine for turkey breast at the holidays, one fine meatloaf, as a marinade before grilling chicken or chops, in potato salad, and even in a salad dressing.
The thing is, I rarely keep actual buttermilk in the house, so, it is a very good thing I learned how to make my own, in about ten minutes, with stuff I do always have about the house. Remember this simple recipe, and you will never lack buttermilk again.
*Do you really have to ask? Yes, fresh lemon juice, please.
**I use whole milk.
Give it a stir, then set aside to rest for ten minutes.